This delicious experience starts off by baking a batch of chocolate brownies. BTW, these brownies are the best I have baked so far, so I would recommend this recipe for sure! Although, I did use Ghirardelli chocolate so that could have been part of the reason why they turned out so good :)
This is the first time I EVER make cheesecake, so I was sorda nervous... but they turned out wonderful!
Once the Cheesecake cooled off, I poured the liquid chocolate over the top. (This post is making me so hungry right now btw!)
I love the way the top of the cheesecake was sorda like a pool with walls that held the liquid chocolate perfectly.
Once the chocolate is cooled in the refrigerator for a while, this delicious dessert is all done and ready to be devoured!
When you bite this cake, you first taste the soft and gooey cheesecake, then you taste the chocolate on top (which tastes great without being too sweet), then you are surprised by a chunk of brownie, and finally you reach the Oreo crust to give you a lovely crunch... I know, we are ALL hungry now... sorry guys :)
Part 1: Brownies
4 ounces unsweetened chocolate
3/4 cup (1 1/2 sticks) unsalted butter
1 3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour
Part 2: Oreo crust
Part 3: Cheesecake
2 cups of brownie cubes
Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Fold 2 cups of brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Bake in baking pan (to catch drips) in middle of oven for 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
When completely cool, top with following glaze.
Part 4: Ganache Glaze
3 ounces bittersweet chocolate, finely chopped
4 tablespoon (1/2 stick) unsalted butter
1/4 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon powdered sugar
Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on high for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.